spelt + honey sourdough bread

Spelt + Honey Sourdough Bread - Stephanie Arsenault - Global Dish

This recipe is perfect for using up leftover sourdough starter, or starter that you need to feed. You can use it right from the fridge, but it’s best if you bring it to room temperature first. As it’s not a traditional sourdough recipe, and creates more of a sandwich bread type loaf, it takes significantly less time and can be made without any extra preparation. I’d call that a win, wouldn’t you?

Instructions:1. In a large bowl, combine starter, water, honey, and yeast. Let it sit for a few minutes as the yeast proofs.

2. Add the spelt flour, whole-wheat flour, 1 cup all-purpose flour, and the salt. Mix with a wooden spoon for as long as you can, and then add the remaining flour {and more, as needed} and continue to mix with your hands.

3. When the dough begins to come together, turn it out onto a clean surface and knead; adding more flour, as needed, until it is soft and elastic, but no longer sticky.

4. Shape the dough into a ball and place it in a large, oiled bowl. Toss the dough, to coat, and cover the bowl with plastic wrap. Let it rest in a warm spot {the inside of the microwave is perfect!} for 60-90 minutes, until doubled in size.

5. Grease and flour two standard-sized loaf pans. When the dough has doubled in size, punch it down, and then divide it in half, shaping each half into a loaf and then placing them in the prepared pans. Cover with lightly oiled pieces of plastic wrap, and let them rest once again in a warm spot, for 45 minutes.

6. Preheat the oven to 450 degrees Fahrenheit. Dust the tops of the loaves with flour, and then, using a very sharp knife, score them as desired.

7. Place the loaves in the preheated oven, reduce heat to 400 degrees Fahrenheit, and bake for 40-45 minutes, until the loaves are dark golden in colour.

8. Remove the bread from the plans and place on a wire rack. Cool completely before slicing.